What You'll Get
Eating a hearty steak can make you feel like a king, much like wearing a crown or banishing the dog to a small island in the South Atlantic. Rule with a silver fork with this Groupon.
Choose Between Two Options
- $25 for $50 toward upscale organic dinner fare for two
- $50 for $110 toward upscale organic dinner fare for four<p>
Though actual dishes depend on the season and supply of fresh ingredients, the sample menu features such items as a Painted Hills 7-ounce beef-tenderloin filet mignon with an Oregon blackberry and pink peppercorn port demi glace ($38), pan-seared scallops with hazelnut pesto crust and roasted root vegetables ($15 for appetizer, $35 for entree), a table-side Caesar salad for two with pecorino romano cheese, egg, anchovies, extra virgin olive oil ($17), a French-cut pork loin chop ($27), and a summer pasta with tiger prawns, roasted leeks and tomatoes, seasonal summer vegetables, and a toasted coriander cream sauce ($27).
Menu and prices subject to change; typically change on bi-monthly basis.
The Fine Print
Promotional value expires 120 days after purchase. Amount paid never expires. Limit 1 per person, may buy 2 additional as gifts. Limit 1 per table. Valid only for option purchased. Reservation required. Dine-in only. Not valid for lunch. Not valid for happy hour specials. Must purchase 2 entrees for 2 person option, 4 entrees for 4 person option. Not valid on Father's Day or day before (6/15-6/16), Fourth of July or day before (7/3-7/4), 7/14-7/17, Thanksgiving or day before (11/27-11/28), Dec 6,7,12,13,14,21, 24, 25, 30, 31, January 1 or 2, or February 13, 14, or 15. Cannot combine with other offers or discounts. Merchant is solely responsible to purchasers for the care and quality of the advertised goods and services.
About Wilfs Restaurant & Bar
Four nights a week, the notes from live local jazz artists resonate off the high copper ceilings and bronze chandeliers of Wilfs Restaurant & Bar, which has served upscale cuisine within Portland's restored Union Station building since 1975. Head chef Deb Serkoian complements the serenade by crafting seasonal dishes with organic ingredients culled from local and regional farmers, including fresh seafood and meat from sources such as Double 'R' Ranch, Draper Valley, and Carlton Farms. At the bar, mixologists pour classic cocktails and new signature concoctions inspired by the seasons, recalling the annual beauty of a violet bud as it blooms into a glass of cabernet.